Description
These homemade sugar cookies are classic, buttery, and tender with a perfect balance of sweetness. Rolled out to a 1/4-inch thickness and baked until lightly golden on the edges, they provide an ideal base for decorating with royal icing, buttercream, or glaze icing. Perfect for any occasion, these cookies yield a delightful and customizable treat that’s easy to make and sure to impress.
Ingredients
Scale
Dry Ingredients
- 2 and 1/4 cups all-purpose flour (281g), spooned & leveled
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened (170g)
- 3/4 cup granulated sugar (150g)
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon almond extract (optional for added flavor)
For Decorating
- Royal icing, easy glaze icing, or cookie buttercream
- Sprinkles or other edible decorations
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) and prepare baking sheets by lining them with parchment paper or silicone mats to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar on high speed for about 3 minutes until the mixture is smooth, creamy, and pale in color. This step is essential for a tender texture.
- Add Egg and Extracts: Add the egg, pure vanilla extract, and almond extract (if using) to the butter-sugar mixture. Beat together on medium speed for another minute until fully combined and homogenous.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated. If the dough feels too soft to roll, sprinkle in 1 tablespoon more flour to firm it up slightly.
- Roll Out Dough: Divide the dough evenly into two portions. On a lightly floured surface, roll each portion out to approximately 1/4-inch thickness, ensuring an even and smooth sheet for cutouts.
- Cut Shapes: Use cookie cutters to cut the dough into desired shapes. Carefully transfer the cutouts onto the prepared baking sheets, spacing them slightly apart to allow for slight expansion.
- Bake Cookies: Bake in the preheated oven for 11-12 minutes, or until the edges just start to turn a light golden brown. Avoid overbaking to retain softness.
- Cool and Decorate: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely. Once cooled, decorate with royal icing, buttercream, or glaze icing, and add sprinkles or other edible decorations as desired.
Notes
- Make sure the butter is softened to room temperature to ensure it creams well with the sugar.
- If dough is sticky, add a tablespoon of flour at a time to reach a workable consistency.
- Rolling the dough evenly helps cookies bake uniformly and look consistent.
- Use parchment paper or silicone baking mats for easier cookie removal and cleanup.
- Allow cookies to cool completely before decorating to prevent icing from melting or sliding.
- Store decorated cookies in an airtight container at room temperature for up to one week.
